Bill, this may be somewhat off-topic but I saw One of Bourdain's travel show where he went to Emilia Romania (SP) and there they went to this place that made culatello. Seems like an extremely long and involved process but the end product looks to be totally worth it. That is until the EU steps in and quashes it. As i understand it the FDA does not allow the import of that yet they do allow prosciutto. Would you ever consider making culatello?